We'll start by learning how to make basil pesto then practice it's versatility creating a delightful appetizer using it in combination with fresh baked bread, roma tomatoes, and mozzarella cheese. Next we'll toss it with vermicelli and cream to make a delicious pasta topped with diced tomatoes and roasted pine nuts. "Cappellini" is next tossed with olive oil, garlic, fresh basil, tomatoes and sautéed baby shrimp. Finally, "fettuccine alfredo primavera" a divine combination of fresh veggies, Parmesan cheese and cream. We'll finish with a classic "Tartlet", sugar dough layered with pastry cream and fresh fruit with a sweet apricot glaze.